Chicken Milanesa

Ingredients

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Grape Tomatoes

  Freshdirect

  4 oz or 113g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  1 cup or 68g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Almonds Sliced

  Planters

  ½ oz or 14g

• Canola oil

  ¾ cup or 163g

• Spinach

  Raw

  3 cup or 90g

• Mayonnaise-like dressing

  Regular, with salt

  2 tbsp or 29g

Directions

1. Preheat oven to 425 degrees. Peel and slice shallot into very thin rounds. Halve grape tomatoes. Zest and halve lemon. Cut one half into two wedges and juice other half. Add flour, 1 tsp. salt, and a pinch of pepper to a medium mixing bowl. Pour liquid egg into another medium mixing bowl and add a pinch of salt and pepper. Add panko to a third medium mixing bowl. Rinse chicken and pat dry.
2. Lay chicken on cutting board. Holding knife parallel to board, carefully make a lengthwise cut through center, using your free hand to steady chicken. Stop short of opposite edge of chicken so it remains in one piece and open as you would a book. Repeat with second breast. Cover with plastic wrap and, using a heavy pan, pound to 1/8" thickness as evenly as you can. Season chicken on both sides with ½ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat. Add almonds and toast until lightly browned, 3-4 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
3. Return pan to medium-high heat. Add canola oil and heat to 350 degrees. Set up a breading station: flour first, liquid egg second, and panko third. Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in egg, allowing excess to drip off. Lastly, coat chicken completely in panko. Set on a plate.
4. Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn't brown, increase heat. Add a chicken breast to pan and cook until golden, 3 minutes. Flip and cook 3 minutes. Flip again and cook 1 minute. Remove to prepared baking sheet. Repeat process with other chicken breast. Bake until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 2-5 minutes. While chicken bakes, make salad.
5. Rinse out a bowl used for breading chicken. (Make sure to discard contaminated panko, flour, and egg.) To clean bowl, add 1 ½ Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper to taste and whisk together. Add shallots, tomato, spinach, almonds, and toss together. Combine mayonnaise, lemon zest, and a pinch of pepper in a small bowl.
6. Divide salad between each plate. Place each chicken milanesa on top of salad. Serve with a lemon wedge and lemon aioli on the side.

Similar Foods

• Chicken Milanese